Thursday,25 April, 2019
Current issue | Issue 1412, (4 - 10 October 2018)
Thursday,25 April, 2019
Issue 1412, (4 - 10 October 2018)

Ahram Weekly

Raisin English cake loaf

Raisin English cake loaf
Raisin English cake loaf

Yields 12-14 slices

250 gm All-Purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp sodium bicarbonate
160 gm castor sugar
3 eggs (whole)
2 tsp vanilla essence
1/4 tsp plain vinegar
1 tbsp molasses
1 tbsp tap water
100 gm raisins (soaked in some rum; for one hour)
200 gm butter (softened, better melted and brought to room temp)

Beat butter, sugar and salt together in mixer; until pale white and fluffy.  Add eggs; one by one, beating vigorously until yellow colour disappears and batter is fluffed and pale.  Stir in vanilla, vinegar and molasses; after beating in third egg.  Add sieved flour, baking powder, sodium bicarbonate and water.  When incorporated; gently stir in raisins and rum; by means of a small spatula.  Transfer batter to a loaf tin; greased and lightly floured, at 175 degrees Celsius.  When done; (approximately 65-75 min); allow to cool in loaf tin, then remove, slice and serve.  Sprinkle some icing sugar on top before slicing, (optional).

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